There’s something magical about finding new ways to use leftover mashed potatoes. These Cheesy Mashed Potato Puffshave quickly become one of my favorite kitchen secrets. They’re fluffy, cheesy, and crispy on the outside, with a soft, creamy center that melts in your mouth.
Whether I’m making them as a snack, a fun side dish, or even a party appetizer, these little puffs never last long on the table. They’re incredibly easy to put together, bake beautifully, and are a fantastic way to transform simple mashed potatoes into something special.
Let me show you how I make these irresistible cheesy puffs that are perfect for any occasion.
Why You’ll Love These Cheesy Mashed Potato Puffs
- A great way to use up leftover mashed potatoes
- Crispy on the outside, creamy and cheesy inside
- Perfect for snacks, appetizers, or side dishes
- Bakes up in muffin tins for easy portioning
- Totally customizable with different cheeses or add-ins
Ingredients You’ll Need
- 2 cups cold mashed potatoes
- 2 large eggs
- 1 cup shredded cheddar cheese (or cheese of your choice)
- ¼ cup grated Parmesan cheese
- ¼ cup chopped green onions or chives
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- Butter or cooking spray for greasing the muffin tin
How I Make Cheesy Mashed Potato Puffs
1. Preheat the Oven
I start by preheating my oven to 400°F (200°C) and greasing a standard muffin tin with butter or cooking spray.
2. Mix the Ingredients
In a large mixing bowl, I combine the mashed potatoes, eggs, shredded cheddar cheese, Parmesan, green onions, garlic powder, salt, and pepper. I stir everything together until well blended. The mixture should be thick but scoopable.
3. Fill the Muffin Tin
I scoop the mixture into the prepared muffin cups, filling each about three-quarters full. I like to give each puff a little press on top to smooth them out.
4. Bake Until Golden
I bake them for 25-30 minutes, or until the tops are puffed up and golden brown. The edges get crispy, and the cheesy tops are bubbly and irresistible.
5. Cool and Serve
I let them cool in the pan for about 5 minutes, then gently remove them. They’re delicious served warm, but honestly, I’ve caught myself sneaking one cold from the fridge too!
My Favorite Tips for Perfect Potato Puffs
- Use cold mashed potatoes — they hold their shape better when baking.
- Add diced ham or cooked bacon for an extra savory twist.
- Swap cheddar for mozzarella, pepper jack, or gouda if you want to play with flavors.
- Add a dash of hot sauce to the mix if you like a little kick.
- Serve with sour cream or ranch for dipping.
What to Serve with Cheesy Mashed Potato Puffs
- Roasted chicken or grilled steak — they make a perfect side.
- As part of a holiday appetizer spread alongside other finger foods.
- With a fresh green salad for a light lunch.
- Paired with soup on a cozy night in.
Frequently Asked Questions
Q: Can I make these ahead of time?
A: Yes! They store well in the fridge and reheat beautifully in the oven or air fryer.
Q: Can I freeze them?
A: Absolutely. Once baked and cooled, place them in a freezer-safe container for up to 2 months. Reheat from frozen in the oven at 350°F until warmed through.
Q: Can I make this recipe gluten-free?
A: As long as your mashed potatoes and added ingredients are gluten-free, these puffs are naturally gluten-free!
Q: What if I don’t have leftover mashed potatoes?
A: You can make a quick batch of instant mashed potatoes and let them cool completely before using.
Cheesy, Crispy, and Utterly Addictive
These Cheesy Mashed Potato Puffs are a fun, creative way to use up leftovers and make them shine. They’re bite-sized, full of cheesy goodness, and perfect for any occasion — from quick snacks to elegant appetizers. I love how simple they are to make and how much everyone raves about them.
If you make these, let me know how they turn out! Add your favorite twist, like bacon, herbs, or different cheeses, and enjoy every crispy, cheesy bite.
Cheesy Mashed Potato Puffs: The Perfect Bite-Sized Comfort Food
Ingredients
- 2 cups leftover mashed potatoes
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Oil for frying
Instructions
- In a large bowl, combine the leftover mashed potatoes, cheddar cheese, Parmesan cheese, egg, flour, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Using your hands, form the mixture into small balls or puffs, about the size of a golf ball.
- Heat oil in a deep skillet or fryer over medium heat.
- Carefully place the potato puffs into the hot oil, frying in batches until golden brown and crispy, about 3-4 minutes per side.
- Remove the puffs from the oil and drain on paper towels.
- Serve warm, garnished with additional cheese or herbs if desired.
Nutrition Information
